I can see no real difference in flavor or cooking when not soaked.
I do wash all organs before cooking though. I agree, cook in heavily
seasoned basic court bouillon after pulling membrane. I press while
cooling using 1/2 hotel pan as base, then perferated 1/2 pan with
sweet breads, then deep 1/2 pan full of beans, water, or wieghts
above. When chilled and pressed, slice and remove any veins or
foreign matter. Dust with flour and saute, the crispier the better.